Cauliflower Rice Kimchi Bowls

Bowls of cauliflower rice topped with tofu, veggies, kimchi, and creamy coconut sauce make a fun, healthy weeknight dinner. Vegan & gluten free.

Cauliflower Rice Kimchi Bowls

You probably already know about my love for cauliflower rice by now, but something I’ve never posted about are kimchi bowls… or kimchi anything for that matter because for awhile I thought it was an ingredient that would be difficult to find. But I see it everywhere now, so here we go, let’s bowl!

Whenever I need a reset or just a well-rounded meal, I love bowls that are balanced with greens, veggies, a protein like tofu, avocado (optional, but not really optional), and something fermented. When I’m building this type of bowl I often go for sauerkraut or pickled ginger in a pinch, but sometimes I crave the funk of kimchi. It’s salty, tangy, and it really makes these bowls pop.

Cauliflower Rice Kimchi Bowls Cauliflower Rice Kimchi Bowls

The cauliflower rice is cooked in a simple sauce that’s made with coconut milk, miso paste, ginger, and rice vinegar. You don’t really see it pictured because it disappears once you toss it with the cauliflower, but it really pulls the flavors of these bowls together.

I like to cook this all in a nonstick skillet because these cauliflower granules sometimes start to stick in other pans. Either way, it gets barely cooked – just enough to take off that raw bite, but not so long that it gets mushy.

Cauliflower Rice Kimchi Bowls

Oh, one more important note: You’ll notice that I styled this shot with chopsticks, but you probably want a fork for this one since cauliflower rice doesn’t clump like normal rice πŸ™‚

Cauliflower Rice Kimchi Bowls

Cauliflower Rice Kimchi Bowls

 
Author:
Serves: serves 4
Ingredients
coconut sauce:
  • 2 tablespoons white miso paste
  • β…“ cup coconut milk
  • 1 tablespoon rice vinegar or fresh lime juice
  • 1 teaspoon minced ginger
  • pinch of sea salt
for the bowls:
  • 1 small head of cauliflower, riced
  • Β½ cup chopped scallions
  • ½ clove garlic, minced
  • 7 ounces shiitake mushrooms, stemmed and sliced
  • ½ teaspoon rice vinegar
  • ½ teaspoon tamari
  • 6 leaves of curly kale, stemmed and torn
  • 12 to 14 ounces baked tofu, reheated (I used Wildwood sriracha tofu)
  • 1 avocado, diced
  • Β½ cup kimchi (I used Mother in Law's kimchi)
  • ΒΌ cup microgreens, optional
  • sprinkle of sesame seeds, optional
  • extra-virgin olive oil, for drizzling
  • sea salt
  • lime slices, for serving
Instructions
  1. Make the coconut sauce: In a small bowl, whisk together the coconut milk, miso paste, lime juice or rice vinegar, ginger, and salt. Set aside.
  2. In a large nonstick skillet, heat a drizzle of olive oil over low heat. Add the riced cauliflower, the scallions, garlic, and a few pinches of salt, and cook, stirring occasionally, for 3 minutes just to take the raw flavor off the cauliflower. Remove from the heat and stir in ½ of the coconut sauce. Portion the cauliflower rice into 4 bowls.
  3. Wipe any remaining cauliflower bits out of the skillet. Heat the pan back to medium with a few splashes of olive oil. Add the mushrooms and a few pinches of salt and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in the rice vinegar and a few splashes of tamari. Add the mushrooms to the cauliflower bowls.
  4. Wipe out the skillet again, add a tiny bit of water and the kale and cook over medium heat, covered, for 1 minute or until lightly wilted.
  5. Finish assembling the bowls by drizzling more of the coconut sauce over each portion of cauliflower. Add the kale, tofu, avocado, and kimchi to the bowls along with the microgreens and sesame seeds, if using. Serve with any remaining sauce and the lime slices on the side.
Notes
To make these bowls vegan and/or gluten free, double check that the ingredients in your kimchi are vegan and gluten free.

21 comments

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  1. Cindy
    03.12.2018

    Hi Jeanine,
    This looks delicious and I plan on making it this week. Thank you for posting/sharing! Quick question…you mention for the Coconut sauce to “…use 1 tablespoon rice vinegar OR fresh lime juice”, but the instructions state, “…In a small bowl, whisk together the coconut milk, miso paste, lime juice and zest, rice vinegar… Should I use both lime juice AND rice vinegar? Also, I didn’t see anything in the ingredients section indicating use of lime zest. Thanks so much!

    • Jeanine Donofrio
      03.12.2018

      Oops, fixed that! You can use one or the other, not both and no zest.

  2. Jeanine,
    This is perfect!! I literally have all of these ingredients and I was looking for a lunch I could prep for our family for the week. Do you know if this stays nice in the fridge for lunches? I’m looking forward to giving it a try! Thank you for sharing.
    Ella

    • Jeanine Donofrio
      03.12.2018

      Love it when that happens! It’ll all keep for few days, I would just wait to cut the avocado pieces until the same-day.

  3. Gaby Dalkin
    03.12.2018

    These look FAB!

  4. Sabrina from newkitchenlife.com
    03.12.2018

    love this since I’m not regularly eating white rice but miss recipes like this, good tip too about the cauliflower rice not sticking together like white rices does, thank you for this recipe!

    • Jeanine Donofrio
      03.14.2018

      I hope you enjoy it!

  5. Mitzy Thompson
    03.13.2018

    I love cauliflower rice too. It has become a regular part of our meals. I’ve never used it in a bowl like this though. It looks delicious. And that coconut sauce with the lime juice looks fantastic. I’m going to make this on the weekend. I hope my kids like it too.

    • Jeanine Donofrio
      03.14.2018

      I hope so too – let me know!

  6. Tina Snyder
    03.14.2018

    I just found your blog this morning while searching for something to make with some ingredients I have on hand. I’ve already printed out 5 recipes and I am going to make sure I don’t lose you like I have lost track of so many blogs in the past. Tonight I’ll be making your Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries and Feta. Can’t wait to see what the family thinks. I know my husband and I are going to love it though. I’m pretty sure these Cauliflower Rice Kimchi Bowls will be everyone’s first introduction to both of the main ingredients. It’s an adventure!

    • Jeanine Donofrio
      03.14.2018

      I hope you love the recipes! Welcome!

  7. Kristin
    03.14.2018

    Looks delicious! Not a fan of mushrooms… any suggestions for a substitute? Thx!

    • Jeanine Donofrio
      03.14.2018

      You could skip and just do a little bit more of everything else (more tofu, more avocado…), or some roasted broccoli with a splash of tamari and a pinch red pepper flakes could work here. I hope that helps!

  8. Andrea
    03.14.2018

    When do I add the tamari?

    • Jeanine Donofrio
      03.14.2018

      to the mushrooms after the rice vinegar, just a few splashes to season them!

  9. Segreteria
    03.16.2018

    Thanks Jo-Anne! It is so interesting!

  10. Claudia
    03.17.2018

    Hi – do you use canned coconut milk or regular coconut milk? thanks! πŸ™‚

    • Jeanine Donofrio
      03.17.2018

      either one is fine! the thicker, the more rich, but I’ve done it with lighter coconut milk as well. The miso is really what makes it.

  11. Jcb from Wordpress
    02.11.2019

    Instead of coconut milk, could I use almond milk?

    • Jeanine Donofrio
      02.12.2019

      I’d stick with the coconut milk – it might be a bit watery and lacking flavor with almond milk.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.